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There have been a lot of snickerdoodle blondie recipes floating around recently, but I thought that the ones fromDozen Flours looked the best. And I’m sure they are! These were fantastic and were eaten up immediately. They’re soft and chewy on the inside with a crunchy cinnamon-sugar topping. I’m going to make these again soon, especially because there are no special ingredients involved, just the basics and some cinnamon and sugar. Recipe after the jump, as always.

In large bowl, beat together butter and brown sugar for 3-5 minutes. Add in the eggs one at a time, then the vanilla, and beat until smooth.

Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be somewhat cookiebatter-ish, so it's best to spread it out with a greased spatula or your hands). Combine the granulated sugar, cinnamon, and nutmeg in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.

Yay, you did it! I’ve made these more times than I can count. (I’m semi-famous for them around here) Julia’s recipe is fantastic and I actually just recently tried Peabody’s, very good but not as good.
I think it hilarious that people have been commenting that they just recently saw these. Just goes to show if you are “in” no matter what you make it will suddenly be the new hot thing despite the fact that it is not new.
~ingrid

Thank you for the very thoughtful “shout out” regarding my Snickerdoodle Bars. I first made these almost two years ago and no one really noticed them. They are so easy to make and they don’t require any fancy ingredients. I love the idea of using fresh nutmeg! I am not a huge nutmeg fan but since you said that the flavor was less intense when you grated it yourself, you’ve given an incentive to try it.
Thanks so much. Great photos too!

Wow, I made Snickerdoodle Blondies this weekend, too! I used Peabody’s recipe, and they were delicious but didn’t look quite as pretty as yours do. They got really puffy and pretty, but then deflated a ton when they came out of the oven. Maybe I’ll try your/Julia’s recipe in the next week or two and see which I like better.

[…] for dang sure. These are rot-your-teeth sweet with sugar and are NOT for the faint at heart! Go here for the recipe from The Crepes of Wrath. The fudgy-ness of a brownie with the spicy-ness of a […]

[…] admire, and tempt you to make something good as well. A couple days ago, I spotted a recipe for Snickerdoodle Blondies, and both the idea and the picture drew me in. So I made them. They turned out pretty good. […]

[…] cookies is their cinnamon-sugar coating. Likewise, it is the cinnamon-sugar topping that sets the Snickerdoodle Blondies at The Crepes of Wrath apart from regular blondies. The bars are basically made with a sugar cookie […]

YUUUUM!!!!!!! i just made this, and wow, this recipe did not disappoint. they came out more of a “coffee-cake” type texture rather than what i think of as a blondie. whatever you call them, they are amazing
to spread them out i ended up plopping the dough in the pan, then spraying a piece of wax paper with non-stick spray, laying it on top, then taking another 9 x 13 pan and pushing down on top of the blondies. worked perfectly, better than continuing my battle with the batter to spread it out evenly with a spatula
thanks for this very much!

I just made these for my sunday school class this morning; they were a big hit. I used 1/2 cup dark brown sugar and 1 cup light brown sugar and got a denser cake-like outcome, but it was equally delicious!
Thanks for sharing

[…] for dinner before she takes off for Indonesia for 2 weeks. After drooling over the pictures of Snickerdoodle Blondies for a week, I, the person who hardly ever cooks let alone bake, decided to give it a […]

hi!i’ve been following your blog for a while and i love it.just want to share that i modified this recipe, left out the cinnamon and nutmeg and added 3 quarter tbspn of peppermint extract,one cup of chocolate chips and half a cup of white chocolate for peppermint chocolate blondies and topped it with white chocolate frosting.and it was great!thanks for the recipe(:

[…] good, and in my sweet tooth craving mood tonight, I picked out two recipes I want to bake sometime: Snickerdoodle Blondies and S’more Cookie Bars. I’ll let you know how they turn out if and when I make […]

So I finally made these, and I think I like them a bit better than Peabody’s, mainly just because they ended up prettier and didn’t require sour cream (I didn’t mind the taste of the sour cream when baked, but since I don’t usually care for it, I don’t usually have it around). However, when I buttered my pan, I sprinkled it with cinnamon-sugar so that it’s all over the blondie, and I love that part of it! You might try it if you make these again, it makes it seem more snickerdoodle-y! Wonderful work, as usual!

I have been wanting to make these for weeks and I finally did last night. They are DELISH.
I used dark brown sugar, and my batter came out significantly darker, so mine are kind of more snickerdoodle brownies I guess, but they are heavenly. Definitely a keeper!

[…] or blondies? Snickerdoodle Blondies, naturally! I adapted/veganized this recipe from Sydney over at The Crepes of Wrath, and it is supremely delicious (and a ton of her other baked goodies look delicious that I want to […]

[…] my McCormick Go Gourmet Dinner Party that I threw last weekend, and while I have made them a few years ago, they never get old. The original post was from the talented Julia at Dozen Flours (clever […]

Yoonie: You definitely need something to beat together the sugar and butter. If you know how to do that without a mixer and/or you’ve done it before, then go for it! If not, you’re looking at a lot of hard work!